Pumpkin Ice Cream
Pumpkin has a smooth creamy texture when combined with heavy cream to create a luscious, rich, pumpkin ice cream.
Foto: Barefeet In The Kitchen
Ingredients
5 servings
- 1½ cup milk
- 1½ cup heavy cream
- ⅔ cup brown sugar
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon pumpkin pie spice mix
- ⅛ teaspoon kosher salt
Steps
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Combine the milk, cream, brown sugar, pumpkin puree, pumpkin pie spice, and salt in a small saucepan over medium heat.
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Whisk to combine and continue stirring until the mixture comes together. When the mixture begins to steam, remove it from the heat. Do not allow it to boil.
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Cool and refrigerate for at least 4 hours or overnight until completely cold. Process according to your machine’s instructions.
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Serve immediately for soft-serve ice cream or transfer to a freezer-safe storage container and freeze until ready to serve.
Nutrition Facts (per serving)
Macronutrients
Calories41121% DV
*DV = Daily Value based on a 2,000 calorie diet
Source: Barefeet In The Kitchen
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